Although containing a good range of vitamins
it is not considered a food overflowing
It is believed to also contain phytochemicals
that may help block the formation of tumours.
Used in cooking – provides interesting
flavours, colour & texture to pasta
dishes, soups and stews. However, aubergines
when fried tend to absorb large quantities
of oil. An alternative would be to brush
aubergine slices with small quantities of
oil and bake them in a hot oven until brown.
There is evidence that aubergine may increase
the discomfort caused by arthritis.